Masala Chicken Naan Wrap with spiced tomato salsa, pickled beetroot and mint yogurt
Recipe serves: 4
Ingredients
6 tbsp sunflower oil
Naan Bread:
1 tsp dried yeast
2 tsp sugar
300g bread flour (or regular flour)
1 tsp baking powder
30g melted butter
125g yoghurt
125ml warm water
Pinch of salt
Spiced Tomato Salsa:
4 large tomatoes
3 shallots, finely sliced
3 cloves of garlic, minced
2 tsp garam masala
1 tsp lime juice
Salt and black pepper, to taste
Pickled Beetroot:
2 beetroots, finely diced
100ml vinegar (white wine or apple cider)
100ml water
Cool Yoghurt:
100g yoghurt
1 sprig of mint, finely chopped
Masala Chicken:
4 chicken breasts, finely sliced
200g yoghurt
1 tbsp garam masala
1 tsp paprika (adjust for spiciness)
Garnish:
Coriander
Preparation:
1. Pickled Beetroot:
Boil the vinegar and water. Pour over diced beetroot in a bowl. Let sit.
2. Naan Bread:
Combine yeast, sugar, and warm water. Let sit in a warm place for 15 minutes until frothy. In a bowl, combine flour, salt, and baking powder. Make a well in the centre. Add melted butter, yoghurt, and yeast mixture. Mix until a dough forms. Place in an oiled bowl and cover. Let rise until doubled (about 1 hour).
3. Masala Chicken:
Mix chicken slices with yoghurt, garam masala, and paprika. Marinate in the fridge.
4. Spiced Tomato Salsa:
In a pan, sauté shallots and garlic until caramelised. Add garam masala and cook for 1 minute. Add tomatoes, season with salt and pepper, and cook until reduced. Let cool, then blend with lime juice.
5. Cool Yoghurt:
Mix yoghurt and mint.
Assembly:
1. Drain beetroot.
2. Heat oil in a pan. Divide naan dough into 4-8 pieces and flatten into rounds. Fry until browned on both sides.
3. In a separate pan, cook the marinated chicken.
4. Assemble the wrap: Spread yoghurt on naan, top with chicken, beetroot, salsa, and garnish with coriander. Fold and serve.
